Celery Consommé

Ingredients

• 2 pounds Beef chuck, cut into 1 1/2 inch cubes (Use a cut suitable for long simmering.)
• 1 large Beef marrow bone (For added richness and flavor.)
• 1 pound Veal, cut into pieces (Adds depth to the consommé.)
• 3 quarts Cold water
• 0.33 cup Onion, sliced
• 2 tablespoons Butter
• 1 tablespoon Salt
• 1 teaspoon Peppercorns
• 4 whole Cloves
• 3 sprigs Fresh thyme sprigs
• 1 sprig Fresh marjoram sprig
• 2 sprigs Fresh parsley sprigs
• 0.5 leaf Bay leaf
• 1 medium Carrot, peeled and diced
• 0.5 medium Turnip, peeled and diced
• 2 stalks Celery stalks, diced
• 1 quart Liquor from cooked fowl (chicken or turkey stock) (Use homemade or high-quality store-bought stock.)

Instructions

1. 1Cut beef into 1 1/2 inch cubes. Brown half of the beef in some of the marrow from the marrow bone in a large pot.
2. 2Put the remaining beef in the pot with the browned beef. Add the veal and the marrow bone. Add the cold water. Let stand for 30 minutes.
3. 3Heat slowly to boiling point, then reduce heat and simmer for 3 hours, removing any scum that forms on the surface.
4. 4Add the fowl liquor (chicken or turkey stock) and simmer for another 2 hours.
5. 5Cook the carrot, turnip, onion, and celery in butter for 5 minutes in a separate pan.
6. 6Add the sautéed vegetables and remaining seasonings (salt, peppercorns, cloves, thyme, marjoram, parsley, bay leaf) to the soup. Cook for 1 1/2 hours.
7. 7Strain the soup through a fine-mesh sieve. Cool quickly, then remove any fat that has solidified on the surface. Clear the consommé using your preferred method (egg whites or gelatin clarification).
8. 8Serve hot. Optional: Serve with Royal custard (Consommé à la Royal) or Parmesan Pâte à Chou (Consommé au Parmesan).